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Oven-Fried Chicken

This recipe yields crispy, tender oven-fried chicken by first marinating the pieces in buttermilk overnight. The chicken is then dredged in a seasoned flour mixture, quickly pan-fried to develop a golden crust, and finally baked in the oven to cook through, resulting in a less greasy yet flavorful dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 10 hours 55 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 698.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 chickens 3 pounds each, cut in 8 serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening

Equipment

  • 1 Large heavy-bottomed stockpot or Dutch oven Essential for safe and even frying.
  • 1 Deep-fry thermometer Crucial for maintaining precise oil temperature.
  • 2 Large Bowls One for marinating chicken, one for flour dredging.
  • 1 Metal baking rack For draining excess oil and allowing air circulation during oven finish.
  • 1 Sheet Pan To place under the baking rack for oven cooking.

Method
 

  1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 350 degrees F.
  3. Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
  4. Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Notes

The overnight buttermilk marinade is critical; it tenderizes the chicken and contributes to a juicy interior while also helping the flour coating adhere. Achieving the correct oil temperature (360°F) is paramount for a crispy, golden crust without overcooking or soaking the chicken in oil. Fry in small batches to avoid dropping the oil temperature, which leads to greasy chicken. The initial fry sets the crust, and the oven finish ensures the chicken cooks through evenly without burning the exterior. Consider adding a pinch of cayenne or garlic powder to the flour mixture for an extra layer of flavor.